Herbage

Herbage refers to the herbaceous, non-woody vegetation in a given area, including grasses, legumes, and other non-woody plants. In botany and agriculture, it denotes the plant material that can be harvested as forage for grazing animals or used as green fodder, distinct from woody vegetation or harvested crops.

In agriculture, herbage is managed as pasture, green forage, hay, or silage. It encompasses grasses (for example ryegrass and timothy), legumes (such as white clover and alfalfa), and other herbaceous forbs. Nutritive value and yield depend on species composition, growth stage, soil fertility, and climate.

Management practices such as grazing rotation, mowing, fertilization, irrigation, and pest control affect yield, palatability, and digestibility. Nutritive value is typically described by crude protein, fiber, and energy content; digestibility declines as plants mature and crude fiber rises.

In ecosystems, herbage supports biodiversity, soil structure, and nutrient cycling in pastures and rangelands. However, overgrazing, drought, or poor management can reduce productivity and biodiversity. Some forbs or weeds may be toxic to livestock; proper plant identification and risk assessment are advisable.

Origin: from Old French herbe, from Latin herba, meaning a herbaceous plant or vegetation.